Subj : CHICK'N - 04
To   : All
From : Dave Drum
Date : Mon Aug 22 2022 06:49:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Greek Chicken Skewers w/Yogurt Sauce (Chicken Souvlaki)
Categories: Poultry, Citrus, Herbs, Chilies, Dairy
     Yield: 4 servings

MMMMM--------------------------CHICKEN-------------------------------
          Fine grated zest of 1 lemon
   1/4 c  Lemon juice
   1/2 ts Dried oregano
     1 cl Garlic; fine chopped
          Salt & fresh ground pepper
     1 ts Maras pepper
          +=OR=+
   1/2 ts Paprika
          +=PLUS=+
   1/8 ts Cayenne pepper
   1/3 c  Olive oil
     1 lb Boned, skinned chicken; in
          - 3/4" cubes

MMMMM------------------------YOGURT SAUCE-----------------------------
     1 c  Plain yogurt
     2 tb Tahini
     4 ts Lemon juice
          Salt & fresh ground pepper

MMMMM--------------------------TO SERVE-------------------------------
     4    (6") pita breads; left
          - whole; do not split
    12    Cherry tomatoes; halved
     1    Persian cucumber; thin
          - sliced
   1/4 sm Red onion; thin sliced
     1 c  Packed arugula
          Leaves from 3 to 4 sprigs
          - mint

 In a medium bowl whisk, combine the lemon zest, lemon
 juice, oregano, garlic, Maras pepper (or cayenne and
 paprika), salt, and pepper. Gradually whisk in the olive
 oil.

 Scoop out and set aside 1/4 cup of the marinade to use
 when serving. Add the chicken pieces to the bowl with
 the remaining marinade. Cover and refrigerate for 30
 minutes, or for up to 2 hours. (Longer is better if you
 have time!)

 MAKE THE YOGURT SAUCE: In a small bowl, whisk the tahini
 and yogurt together until smooth. Stir in 3 teaspoons of
 lemon juice, salt and pepper. Taste and add more lemon
 juice, salt, or pepper as needed.

 If cooking on an outdoor grill, soak 6 bamboo skewers in
 warm water (or use metal skewers).

 To cook the chicken on a grill: Light a charcoal grill
 or turn a gas grill to medium-high. Oil the grates
 before grilling. Thread the chicken pieces on metal or
 soaked bamboo skewers while the grill is heating.

 Grill, turning occasionally, for 3 to 4 minutes, or
 until seared on the outside and cooked through to an
 internal temperature of 165F. Transfer the cooked
 chicken to a platter and set aside.

 To cook the chicken on the stovetop: Set a cast iron
 grill pan over medium-high heat and heat until hot. A
 flick of water should sizzle instantly on contact. Turn
 on a vent fan or open a window; the chicken will be
 smoky.

 Add a teaspoon of oil to the grill pan and swirl to
 coat. Working in batches if necessary, lay the chicken
 pieces on the hot grill pan and cook, turning often with
 tongs, for 4 to 6 minutes, or until seared on the
 outside and cooked through to an internal temperature of
 165F. Transfer the cooked chicken to a platter and set
 aside.

 On the hot grill pan or on the outdoor grill, warm the
 pita bread for a minute or two, turning once, until
 slightly puffed and warm to the touch.

 ASSEMBLE THE SOUVLAKI SANDWICHES: Spread each pita with
 2 tablespoons or more of the yogurt sauce, to taste. Top
 each with a quarter of the chicken pieces, tomatoes,
 cucumber, onion, arugula, and mint. Drizzle with a few
 spoonfuls the reserved marinade and serve.

 By: Sally Vargas

 Serves: 4 servings

 RECIPE FROM: https://www.simplyrecipes.com

 Uncle Dirty Dave's Archives

MMMMM

... The pen is mightier than the pigs.
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